Baby Pasta Shells with Asparagus and Marinara Sauce
Savor the freshness of spring with this delightful pasta dish that everyone in the family will love. Tender baby shells are combined with crisp asparagus and a delicate marinara sauce. This dish is not only quick to prepare but also ideal for vegetarians or those observing meatless Fridays.
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Ingredients
- 8 ouncea baby pasta shells
- salt and fresh pepper to taste
- 1 1/2 cups quick marinara sauce
- 1/4 cup Pecorino Romano
- 1 bunch thin asparagus
Instructions
- 1
In a large pot, bring approximately 4 inches of water to a rolling boil. Once boiling, introduce the asparagus and let it cook for about 2 to 3 minutes, or until it reaches a tender-crisp texture.
- 2
Drain the asparagus and chop it into small, bite-sized pieces.
- 3
In the meantime, fill another large pot with salted water and bring it to a boil (you can reuse the pot from the asparagus to minimize cleanup). Cook the pasta according to the instructions on the package until it is al dente.
- 4
While the pasta is cooking, warm 1-1/2 cups of marinara sauce in a medium saucepan over medium heat.
- 5
Once the pasta is done, drain it but be sure to set aside a cup of the starchy pasta water.
- 6
Place the drained pasta back into the pot and combine it with the marinara sauce, chopped asparagus, grated cheese, salt, and pepper. Add a 1/4 cup of the reserved pasta water or more as needed to achieve your desired sauce consistency.
- 7
Serve the mixture in four bowls and finish with a sprinkle of fresh pepper and additional grated cheese, if you like.